Ingredients
Method
Preparation and Cooking Chips
- Heat about an inch of vegetable oil in a frying pan over medium-high heat.
- Once the oil is hot (but not smoking), gently add the tortilla triangles in batches, frying them until golden and crispy, about 3-4 minutes.
- Use a slotted spoon to transfer them to a plate lined with paper towels and sprinkle with a touch of salt.
Making the Salsa
- Boil a pot of water and add the tomatillos and green chilies.
- Let them simmer for about 10 minutes until soft, their color should deepen from bright green.
- Drain them and toss into a blender with onion, garlic, cilantro, lime juice, and salt.
- Blend until smooth and taste before adjusting seasoning.
Bringing it All Together
- In a large skillet, gently toss the crispy tortillas in the green salsa over low heat for about 1-2 minutes, until coated but not soggy.
- Serve hot on a platter, sprinkle with crumbled queso fresco and crème fraîche.
- Add slices of radishes and avocado, and finish with a sprinkle of fresh cilantro.
Nutrition
Notes
Feel free to customize your chilaquiles. To spice them up, add more chilies or cayenne. Incorporate shredded chicken or sautéed veggies for heartiness. For a vegan option, use avocado and cashew cream.